Free Cooking Recipes

Posts Tagged ‘artichoke’

Serve this unusual souffle as a first course or as the main course for lunch or supper. It may be accompanied by allumette potatoes and a salad of cold, cooked French beans with a vinaigrette sauce, or a tossed green salad. A well-chilled, light, dry, white Italian or French wine would go well with this’soufflá.

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Artichoke hearts are the tender, fleshy bases of artichokes. They make a delicious but rather expensive hors d’oeuvre. They may be stuffed with mushrooms, spinach, patj or sausage meat mixed with chopped onions. As a vegetable course for a dinner or lunch party, they may be braised with butter or served with a Mornay or Hollandaise sauce. Artichoke hearts may be prepared and cooked one or two days in advance of serving.

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Boiled artichokes may be served hot with melted butter, Hollandaise sauce, or various cream sauces. They may also be chilled and served with vinaigrette sauce or mayonnaise. They make a delicious first course, but they can also be served instead of a salad or as the vegetable accompaniment to a meat dish. The dechoking of the artichokes may be done before or after cooking.

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This is the name given to three quite different vegetables, the globe artichoke, the JERUSALEM ARTICHOKE, and the JAPANESE, or Chinese ARTICHOKE.

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